Well, we’re a day late on our weekly blog, but the veggies went out on time (as always). It threatened to rain on Sunday, but by pick up time (5:00 pm) we had clear blue skies… Remember that post we did earlier regarding conversations about the weather? Hmmnn.
Here’s what was in the bin:
Beet: Red Ace: This versatile beet has a wonderful texture and a sweet flavour. It contains up to 50% more red pigment than standard beets.
Beet: Touchstone Gold (Beta vulgaris): The stunning color of this beet will liven up any meal, and it’s sweet and delicious flavour will make eating vegetables fun again!
Carrot: Little Fingers (Daucus carota) Heirloom: These baby carrots have sweet and tender roots that grow to about 8 cm in length. Perfect for pickling or eating fresh.
Cucumber: Richmond Green Apple (Cucumis sativus) Heirloom: An Australian heirloom that is starting to impress gardeners worldwide. Rounded “apples” with crisp, white flesh that is incredibly juicy with a refreshing tang.
Cucumber: Picolino (Cucumis sativus): Another self pollinating cucumber that produces bountiful yields that are perfect for slicing and pickling.
Kale: Red Russian (Brassica oleracea var. acephala) Heirloom: This Siberian heirloom was brought to Canada in 1885. As with all kale, it is very high in calcium, vitamin C, and beta-carotene.
Kale: Winterbor (Brassica oleracea var. acephala): This Scottish kale has vigorous growth and is extremely productive well into the fall months. It produces thick, very curly, ruffled, blue-green leaves.
Onion: Walla Walla (Allium cepa): A very large, flattened, overwintering onion that is well suited to the climate of the Pacific Northwest. Has a mild and juicy flavour.
Potato: Chieftan Organic (Solanum tuberosum): Oval to oblong tubers with smooth, bright red skin and white flesh. Widely adapted variety that stores well. Great to use for boiling, baking, and making french fries.
Turnip: Purple Top White Globe (Brassica rapa var. rapa): These mild and sweet flavoured turnips are nearly round and smooth. They have a bright purple tops, and are a creamy white colour in the lower portion.
Here’s a small bit of BC history: The Doukhobors, a communal pacifistic religious sect of Russian origin, introduced a garlic cultivar to Canada in the late 1800’s or early 1900’s while fleeing Russia to escape persecution. The earliest evidence of this cultivar (now known as “Russian Red”) in North America is associated with British Columbia, but it is likely that it came to Saskatchewan first. In BC, it is still grown in the Kootaneys, the Okanagan… and now Vancouver! So get those garlic recipes ready.